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Kovats - ethyl dihydrocinnamate



Bedoukain RussellIPM

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Ethyl 3-phenylpropionate
Ethyl 3-phenylpropionate
Formula:C11H14O2
CAS#:2021-28-5
MW:178.23
Odour:Flowery, Sweet, Pleasant

[MS]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for Ethyl 3-phenylpropionate [ethyl dihydrocinnamate]


Kovats Column Type   Author   Journal   Year   Page
 
1353    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Aznar M    J. Agric. Food Chem.    2001    49:2924
1353    MFE-73¦Analisis Vinicos, Tomelloso, Spain¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818
1390    DB-5¦J&W Scientific, Folsom, CA, USA¦    El-Massry KF    Food Chem.    2002    79:331
1837    CP-Wax 52CB¦Chrompack, London, UK¦    Hwan CH    J. Sci. Food Agric.    1999    79:243
1897    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Aznar M    J. Agric. Food Chem.    2001    49:2924
1897    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Ferreira V    J. Agric. Food Chem.    2001    49:4818
1905    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Cullere L    J. Agric. Food Chem.    2004    52:1653

Reference(s)

Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660.
 
El-Massry, K.F., El-Ghorab, A.H., and Farouk, A. 2002. Antioxidant activity and volatile components of Egyptian Artemisia judaica L. Food Chem. 79:331-336.
 
Aznar, M., Lopez, R., Cacho, J., and Ferreira, V. 2001. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J. Agric. Food Chem. 49:2924-2929.
 
Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824.
 
Hwan, C.-H., and Chou, C.-C. 1999. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution. J. Sci. Food Agric. 79:243-248.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024